This roasted veggies with whipped tahini is insanely delicious. These roasted Fall vegetables are exquisite. Butternut and delicata squash are roasted along with carrots, Brussels sprouts, garlic and golden beets. Once tender, they are drizzled with maple and soy to caramelize to sweet and salty perfection. Served over a bed of creamy whipped tahini catapults this dish into fabulous. This recipe post is sponsored by Mighty Sesame co.,the makers of my favorite tahini. Despite compensation, all opinions are my own.
Why you will love this perfect for Fall recipe
There is so much to love about this roasted veggies with whipped tahini recipe. First, this totally plant-based recipe is perfect for Autumn. It utilizes Fall veggies like butternut squash, Brussels sprouts and golden beets. Plus it has delicata squash which is arguable one of my faves. Second, this is a super easy recipe. There are no crazy cooking methods involved. All you need is a great knife and peeler, a couple of sheet pans and a high speed blender. This fall recipe is easy enough for a beginner cook! The third reason that you will love this recipe is that it is incredibly delicious. This is no boring veggie side. Can you say vegan Holiday table worthy?
What are Fall Vegetables?
Here in the Northern hemisphere we have many veggies that are typically abundant in the cooler months. These are Fall and Winter squashes, root vegetables and crucifers. If you go into most markets from September to January, there is always a big display with squash varieties like butternut, acorn squash, delicata, and spaghetti squash among others. You will find assorted edible pumpkins and hard squashes as well that are more obscure but super delicious and worth trying! Root veggies like carrots and beets are also abundant in this colder season. You will also find cabbages, Brussels sprouts, broccoli and cauliflower. This roasted vegetable with whipped tahini recipe works incredibly well with Fall and Winter veggies.
What is Tahini?
In case you didn't know, tahini is one of my favorite ingredients! Tahini is made from grinding sesame seeds. It's actually sesame seed butter and it's incredibly smooth and creamy. This sesame paste is a staple in Mediterranean and Middle Eastern cooking. You probably know it as one of the main ingredients in hummus, baba ganoush or tahini sauce. I couldn't live without tahini. For somebody on a plant-based diet, tahini gives foods the creamy dreamy texture that is normally associated with dairy. But tahini is so flavorful, nutty, slightly bitter and so versatile. Mighty Sesame Co makes my favorite tahini because it is organic, always runny not clumpy and has only one ingredient: sesame seeds. This roasted veggies and whipped tahini is the perfect recipe to demonstrate tahini's deliciousness.
When to make Roasted Veggies with Whipped Tahini
This is the quintessential vegan Holiday dish you have been looking for. If you are looking for a plant-based recipe for your Holiday table, you can stop searching! Although this recipe is easy enough for any Sunday dinner, it will be a gorgeous centerpiece for your Holiday meals. Served warm on your buffet table, you will have guests oohing and ahhing. Not only does it look absolutely stunning with all the Fall colors, it tastes decadent and incredible. Nobody will believe or even care, that this is a vegan dish. Except of course the vegans, they will be so happy and appreciative to eat something that is not mashed!
Ingredients for roasted veggies with whipped tahini
The ingredients for this recipe are all whole foods! While this is a recipe that is best made in Fall because the squashes are only available at that time, you can make some tweaks to make it a year round dish. These flavors compliment any veggie. Let's run down the list and discuss possible substitutions.
- Butternut Squash- Butternut is one of my Fall staple foods. It is sweet, slightly starchy and amazing when roasted. Sub cubed sweet potatoes for a similar vibe.
- Delicata Squash- Delicata squash is also a Fall favorite. I love how easy it is to prepare. No peeling necessary! If delicata is not available, use all butternut or get adventurous and try kabocha squash or pumpkin!
- Carrots- Carrots are a budget friendly pantry staple that taste incredible when roasted. Any starchy root can be subbed like radishes or potatoes.
- Brussels Sprouts- If Brussels sprouts aren't your fave, substitute broccoli or cauliflower.
- Golden Beets- Golden beets are exquisite in this Autumn recipe. You can use any beet that is available but be aware that red beets will stain and make the whole dish red if you are not careful.
- Sesame Tahini- Tahini is creamy and decadent in this recipe. I don't recommend subbing this ingredient.
- Lemon- Lemon juice gives the whipped tahini a balanced flavor.
- Maple Syrup- We use maple syrup to sweeten the whipped tahini and also to help caramelize the veggies. You can substitute honey or brown sugar.
- Soy Sauce- I like using soy sauce to give the veggies a sweet and salty flavor profile. Soy sauce caramelizes in the oven and gives the veggies some browning. If you are gluten free use coconut aminos instead.
- Olive Oil- Extra virgin olive oil is my favorite oil to cool with. It has a mild flavor and is versatile. Use avocado oil if you prefer.
- Salt and Pepper
- Garlic- Roasted garlic makes this dish even more flavorful. If you don't like garlic, just leave it out.
How to make roasted veggies with whipped tahini
This recipe is incredibly easy to execute. The only part that is a challenge is peeling and cutting the vegetables. But if you want to make it easier you can buy prepared squash and Brussels in most markets. With practice vegetable chopping gets much easier.
- Peel and Chop the veggies- This step is the most time consuming.
- Season and roast the veggies- All of the veggies are seasoned simply with salt, pepper and extra virgin olive oil before roasting con a sheet pan. This is the ultimate set and forget cooking process. For the last 5 minutes of cooking you will drizzle the veggies with a combo of soy sauce and maple syrup to give the veggies an extra pop of flavor and color.
- Make the whipped tahini-This is an easy process. Just add all the ingredients to a blender and blend until it is fluffy and whipped
- Plate the dish- Spread the whipped tahini onto a large platter or bowl for serving. Then layer the warm veggies on top, drizzle with a little maple syrup and serve immediately.
Tips for making this vegan Holiday recipe
This dish is perfect for the Holidays! The festive colors and decadent flavor will have everyone begging for the recipe. Here are some tips to make this perfect.
- Make the whipped tahini ahead of time. This can be made up to 3 days ahead of the festivities. It may separate slightly but just give it a quick whisk. Have it ready when those veggies come out of the oven!
- Chop the veggies a day ahead. The squash just needs to be covered tightly and you can certainly prep them ahead of time. Same with the Brussels sprouts, chop and store in the refrigerator. The carrots and beets will fare better stored in water.
- Serve this dish warm right out of the oven or at room temp for best flavors.
- If you think you will have leftovers, I suggest keeping the whipped tahini separate in a bowl instead of serving it under the vegetables. They will store and reheat better this way.
Other Fall recipes you will love
Roasted Veggies with Whipped Tahini
Ingredients
For Roasted Vegetables
- 1 butternut squash peeled, seeded and cubed
- 2 delicata squash seeded and cut in half moons
- 1 pound brussels sprouts for baby Brussels just trim the end off, for larger Brussels cut in calf
- 3 carrots peeled, cut in half then cut in thumb sized pieces
- 2 golden beets peeled and cut in bite sized pieces
- 1 head of garlic end cut off to expose the cloves
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp soy sauce
- 3 tbsp pure maple syrup
For Whipped Tahini
- 1 cup sesame tahini
- 1 lemon juiced
- 1 tsp salt
- 1 tsp pure maple syrup
- ½ cup water
- 1 clove garlic peeled
Optional Garnish
- 1 tbsp pure maple syrup
- 1 black pepper fresh ground to taste
Instructions
For Roasted Veggies
- Preheat the oven to 400 degrees Fahrenheit
- On one sheet pan place prepared butternut squash and delicata squash. Season with ½ tsp salt, ¼ tsp pepper and 2 tbsp olive oil. Toss well and spread into a single layer on the sheet pan. Roast for 30 minutes.
- On another sheep pan place prepared carrots, Brussels sprouts, beets and whole garlic. Season with remaining ½ tsp salt, ¼ tsp black pepper and 2 tbsp olive oil. Toss well, spread in a single layer and bake for 30 minutes.
- Make the finishing sauce by combining the soy sauce and maple syrup in a small bowl. Once the initial 30 minutes of roasting is finished, distribute the maple/soy mix equally between the two sheet pans of veggies. Pour over the veggies and mix with a spatula to ensure even distribution then bake for an additional 10 minutes.
For whipped tahini
- To a high speed blender add tahini, water, lemon, garlic, salt and pure maple syrup. Blend on high until it gets thick and creamy. Check consistency, it will be fluffy and whipped yet still pourable. Add water if needed to achieve consistency desired. As tahini brands vary greatly, add a tbsp more at a time of water if the whipped tahini is too thick.
Plating and garnish
- Pour the whipped tahini onto a large platter or serving bowl and spread with a spatula to cover the plate. Carefully with tongs, arrange the roasted veggies over the bed of whipped tahini. Finish with the roasted garlic by squeezing the roasted cloves from the peel. Then top with a drizzle of maple syrup and fresh ground black pepper. Serve immediately.